Preparation

Active

15 m

Ready In

45 m

Preheat oven to 300°F. Spread popcorn and nuts, if using, on a baking sheet with sides and set aside.

Combine sugar, corn syrup, butter and salt in a heavy medium saucepan; bring to a boil over medium-low heat, stirring occasionally to dissolve the sugar. Clip a candy thermometer to the pan and cook until the mixture reaches 250°F and is at hard-ball stage (when a bit of syrup dropped into ice water forms a hard ball), 2 to 3 minutes. Remove pan from the heat and immediately stir in baking soda. Pour the mixture over the reserved popcorn and nuts, stirring until most of the kernels are coated.

Bake the popcorn for 15 minutes. Stir, coating any kernels that were not coated at the beginning. Continue baking until amber, 5 to 10 minutes longer. (Longer baking produces a deeper caramel color and flavor.) Let cool until the caramel has almost hardened, about 2 minutes. Gently break up large clumps and let cool completely.

Make Ahead Tip: Store in an airtight container in a cool, dry place for up to 1 week.

Reviews 3

Super easy and delicious!
Was really yummy! Amazing that it doesn't have more fat in it! I added vanilla vanilla bean, chopped almonds, and dried cherries and only baked it for a couple minutes to be able to thoroughly coat the popcorn easy then let it cool. This way, it's still a bit chewy how I like it. Will definitely make again!
Pros: Quick, low fat, easy to make
Cons: easily addictive!! lol

July 20, 2010

By: vlbarron

was delicous, added the tsp of vanilla too :) will make again for sure

September 07, 2009

By: EatingWell User

I added 1tsp. of vanilla to give it more flavor. Tasted great. Will make it again.